I told you yesterday I would be making Truffles in the Suburbs. If you’ve read an earlier entry on the review of Lindy’s you know what I feel about the Suburbs. However, my sister lives in one of the many that seem to surround our city. So, often I have to make the trek, pack a lunch, fill up with gas, and get a map to make it there… And that’s just to get in the general area. Once, I get to the City of Chaska, It’s a crap shoot on which house it is… I pass by neighborhood’s one through 7 and know I’m getting close yet, I still have to call my sister(partially my fault, I get her house numbers transposed) to ask ” exactly which one is it again?” and then Boom, theres the inevitable house clone farm… block after block. I could pull in and ring door bells for an hour, and still be wrong. So I call again, feeling like a total idiot… She answers… ” It’s the white one, with shrubs out front, you know the paved drive way, there is a SUV parked in it.. We just put up a fence.. ” Still, am wrenching my neck to see which white fence she could be referring to.. Alas, I made it. And we made truffles. They turned out great! And they really are easy to make! Please do keep in mind, I am not a Photographer…..

Suburban Clone Farm

Truffles Galore….

Chocolate Truffles with White chocolate drizzle

Truffles:

Chocolate Truffles with White chocolate drizzle

1 cup whipping cream to 1-1/2 lbs. milk chocolate OR 1 cup whipping cream to 1 lb. dark chocolate
Break up the chocolate into pieces so it will fit into a microwave safe container for heating. Keep a few small chips out to add at the end once the chocolate is melted.
Melt the chocolate in the microwave. Do NOT over heat. You will need to stir it regularly as the good chocolate will retain its shape as it is softening. (See instructions below, although I have never used a thermometer when melting the chocolate)
Scald the whipping cream on the stove while the chocolate is melting.
Once the chocolate is melted add the remaining chips and stir until melted. Transfer mixture into the bowl for your heavy duty mixer.
Add the scalded cream a little at a time while the mixer is on. Mix well.
Add the flavoring oil to taste. Start out adding a little and taste. The Lorann Oils are very concentrated so be careful. The amount to add will depend on the amount of chocolate you are making and your personal preferences.
Mix well until the mixture is very smooth. Cover and refrigerate several hours until mixture is firm.

To prepare for rolling the truffles get some spoons & bowls for the sprinkles. It helps to make a tray for the paper liners before you start rolling with the liners separated. Put on your gloves and scoop a small amount of the chocolate mixture. Roll into a ball. While still soft on the outside from the heat of your hands, place in a bowl of sprinkles and roll around until thoroughly covered. I find a spoon works well to move them in the sprinkles and pour some over the top for complete coverage. Transfer the truffles into the paper liners with the spoon. Place in boxes.
I suggest keeping the truffles in a cool location once they are make. Any extra chocolate can be store in a sealed container in the refrigerator for future use (assuming the family lets it last that long).
This part of the process is fun for a group and is done quickly when everyone helps.
Good luck with the Truffles!!
Bye for now,

Good evening! I have to start by saying that I’m not trying to be condescending when I write out the pronunciation for a name. I just want you to be able to say it the way it’s supposed to be said.

Tonight we had dinner with a group of lovely friends of ours! They are each truly a blessing in our lives. We had sort of a pot luck theme, so I’m just going to go ahead and give you two of the stars, though there were many.. I will save the others for another time.
Chicken Au poivre:

Drizzle chicken with olive oil, lightly season, place in baking pan, and cover with foil. Bake Chicken breast in 350 oven for about 35 minutes.

While chicken is baking, melt 2 tablespoons of butter in a saute pan add about 2 tablespoons of shalots, and 2 tablespoons of crushed peppercorns. Simmer until the shalots soften ( 5 minutes)
Add 1/2 cup of cognac and turn up heat until most the alcohol has cooked off.
Add 3 tablespoons of Demi Glace, and 3/4 cup of water, bring to a light boil and stir until all the demi glace is incorporated.
Add 3/4 cup of heavy whipping cream and bring to a light boil, turn down to a simmer and stir in well, and let thicken.

Once it’s thick, add salt to taste… you shouldn’t need much, be sure to test before you start salting ~
And now you should have a VERY, VERY, rich and tasty, sauce… I’m telling you… it’s good!

Lightly top your chicken, or whichever dish you’re planning to serve it

with and, do the inevitable… ENJOY!!

We also got to enjoy a special treat form our friends Jamie and Suzanne, We’re going to call it adult bubble tea. I guess with the word ‘Adult’ in there you’re going to be expecting something alcoholic, or just ‘adult’.. not really the case. I was just so excited to have a ‘punch’ of sorts that was actually worth making and even more worth drinking, that I had to give it a fun name. In fact it doesn’t even have tapioca balls in it… it’s better, it has raspberries!
Raspberries
raspberry sorbet
Ginger ale
Pineapple juice
Lemonade concentrate
This fantastically fun Adult beverage, packs a refreshingly fruity, citrus flavor, with the soft and slightly tart raspberry zing! I’m just telling you I’m a pretty big fan! It was Awesome!
Nothing though, is better than making some great food and being able to share it with good friends, no matter where you are, or what you may be sharing, or whether or not it’s really Adult Bubble tea! 🙂